At the end of the lifecycle of JICs, they can be composted or used as a soil treatment to promote plant growth. Exceptionally stable cooling efficiency and robust mechanical strength are observed across ten application cycles, with stable antimicrobial functions against bacteria, fungi, and yeast. Photo‐tuning is used collectively with rapid‐freeze‐slow‐thaw treatment to construct robust hydrogel frameworks against the functional and structural damages caused by the phase transition of water during repeated uses. For the first time, the photo‐crosslinking reactions induced by MSB are proposed and validated theoretically and experimentally. Here is reported a microbial‐resistant, reusable, and compostable novel stationary cooling medium, “Jelly Ice Cubes” (JICs), based on gelatin–menadione sodium bisulfite (MSB) hydrogels (Gel/MSB‐JICs) with cooling efficiency comparable with traditional ice. Better control and prevention of cross‐contamination caused by meltwater from traditional ice have become critical to ensure the safety and quality of food and other commodities. Novel environment‐friendly heat‐storage materials with efficient cooling capacity are in high demand by the food, pharmaceutical, and related industries and supply chains. Infrared spectra of chicken bones gelatin had the most with vibration peak at the wave number of 1 639 cm ⁻¹ to the amide I, of 1 545 cm ⁻¹ to the amide II, of 1 129 cm ⁻¹ to the amide III, of 2 292 cm ⁻¹ to the amide B, and 3 456 cm ⁻¹ to the amide A. Other physiochemical properties were (372.29 ± 4.62) g bloom of gel strength, (54.21 ± 1.24) % of protein content, and (60.21 ± 0.72) % of emulsion stability. Gelatin was pretreated by phosphoric acid 9 % for 24 h produced the best physicochemical properties with (15.4 ± 0.94) % of yield. Then, gelatin was extracted and physicochemical properties examined. The concentration of phosphoric acid was 8 %, 9 % and 10 %, while the curing time was 12 h and 24 h. Chicken bones were pretreated with phosphoric acid in various concentrations and curing times. This research was attempted to extract and characterize broiler chicken bone gelatin. Utilisation of fish by-products into valuable food commodities would contribute on functional foods development and also on sustainable fish processing industry.īroiler chicken bone is one of the alternative sources of collagen to form gelatin. This paper also discussed on the challenges on the utilisation of tropical fish by-products into high-value products. In addition, the use of these by-products as high-end products are also highlighted. This review focuses on the nutritional composition, value-added processing and biological active properties of by-products from tropical marine fish species processing. Since, fish surimi by-products possess valuable and predominant protein contents hence, effective approaches are needed to exploit the by-products into high-end products such as collagen, gelatine, protein hydrolysate, peptide, enzymes that could be used in functional food, nutraceutical and pharmaceutical industries. To address this problem, traditionally efforts were made to convert these by-products into animal feeds, silages, fertilisers, and biofuels, which is in most cases, are considered as low value-added products.

Owing to the massive production, the by-products generated from surimi processing could pose a detrimental effect on the terrestrial and aquatic environment. More than 60% of the world surimi production is derived from tropical fish species and the percentage is increasing due to the rise in demand.

Gelatin bovine